Recipe Friday: Chile-Cumin Dressing
Posted August 6, 2010on:
(Yes, I made it, despite having just gotten back in town a few minutes ago!)
This is technically a salad dressing, but very versatile. It can be used as a crudite dip. This comes out of another favorite cookbook, Vegetarian Planet by Didi Emmons. Garlicky, mildly spicy, lots of flavor!
Chile Cumin Dressing
from Vegetarian Planet
1.5 tsp cumin seeds
1 garlic clove
1 tsp Dijon mustard
1 tsp mild chili powder
2 tsp honey
1/3 c apple cider vinegar
2/3 c canola oil
salt and fresh ground pepper to taste
1. In a small dry skillet, toast the cumin seeds until fragrant, constantly shaking the pan. Grind the seeds in a spice mill (or a coffee grinder). In a blender, blend the garlic, mustard, cumin, chili powder, and honey to a paste.
2. Pour the vinegar and oil into a bowl. With the blender running, slowly pour the vinegar-oil mixture into the paste. When all of the vinegar and oil have been added, add salt and pepper. Dressing will store in the refrigerator, covered and sealed, for up to 3 weeks.